Salad of roasted beets, pomegranate and goat cheese tartines

Salad of roasted beets, pomegranate and goat cheese tartines

I take advantage of the sweetness announced for the next few days to finally share this beet salad recipe with you. I have eaten it all these last months, with the same pleasure each time. You could say that I took full advantage of the beet season.
It’s a vegetable that I love. No more no less. I like it, but I can do without it. Well, that’s for the beet that you buy already cooked, vacuum-packed, and completely softened. Because here I will tell you about baked and roasted beetroot. And here we are talking about something completely different. The beet thus becomes a fantastic vegetable. I doubt that I will not convince the most refractory, but the others, I promise, they will enjoy themselves.

Cooking is a bit long. That’s why I always cook 1 kilo. So, I have several days. I never tire of these salads, which I decorate according to my desires.

The recipe I’m giving you today is definitely my favorite. The sweetness of the pomegranate goes perfectly with the slightly earthy flavor of the beetroot. When goat cheese, it’s still the perfect marriage.

I hope that all these beautiful flavors, and these magnificent colors will make you want to discover this salad.

Salad of roasted beets, pomegranate and goat cheese sandwiches:

Roasted beets:

1 kg of raw red beets
2 tbsp olive oil
salt pepper
thyme

Preheat the oven to 210°C.

Peel and cut the beets into pieces of about 2 cm.
Drizzle them with oil, and season them, then arrange them on a plate.
Sprinkle with thyme.

Cover the baking sheet with aluminum foil and bake for about 45 minutes.

Remove the foil, and roast for about 20 to 25 minutes, stirring halfway through. The beets remain slightly firm.

Let cool.

Salad of roasted beets, pomegranate and goat cheese tartines

Salad :

500 g roasted beets
1 pomegranate
rocket
8 slices of bread
125 g fresh goat cheese
3 tbsp olive oil
2 tbsp balsamic vinegar
salt pepper
Thyme
Preheat the oven to 180°C.
Brown the slices of bread for about 10 minutes.
Spread them with cheese. Season and simmer for another 5 to 10 minutes.
Collect pomegranate seeds.
Season the beets with a vinaigrette made from olive oil and balsamic vinegar.
Add pomegranate seeds and arugula.
Serve with goat cheese toast.
Salad of roasted beets, pomegranate and goat cheese tartines

To finish: instead of arugula, you can also use lamb’s lettuce.


The ideal is to find a pomegranate with dark red seeds. They are much better. The problem is that we are often disappointed when we open it.

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